Mix the flour with 3 tbsp olive oil, the salt, the
yeast and 300 gram lukewarm water and knead for 10 minutes. Let the
dough rise one hour, then roll it out into a rectangle. Distribute the
cherry tomatoes over the bread, and push them firmly into the dough.
Sprinkle the dough with the rest of the oil, the sea salt, the pepper,
chili powder and thyme. Allow it to rise one more hour. Bake 30 minutes
at 200 degrees Celsius.
Mix flour, yeast, salt
sugar and 300 gram water and knead for 10 minutes. Divide the dough
in two equal parts, knead the tomatoes, the oregano and the seeds through
one of the parts. Allow both parts to rise for one hour, than roll them
both out to rectangles with more or less the same size. Place the dough
with the herbs on top of the other and roll them up together. Allow
this bread to rise one and a half hour more, then bake 30 minutes at
220 degrees Celsius.